- Pork loin
- 2/3 cup all-purpose flour
- 2 eggs
- 2 cups of buttermilk
- 1/4 of teaspoon of salt
1I have a pork loin, I’m going to cut it up into 1-inch pieces. I’m only going to cut four pieces and we’re going to make the sandwich of Indiana. I’m going to pound it and make it tender.
2I put some flour and I have one of my pieces of pork and I’m going to town this. Now and look at it every down the end and I’m going to pound this down to 1/4 inch went then you don’t want it super super thin but you want thin. Next I have a 13 by 9 pan and I’m have two eggs. I’m going to mix the eggs up a little bit. we’re going to make a soaking solution. This is our wet ingredients to make our bread tenderloin. That goes mixed up a little bit. I’m going to add two cups of buttermilk.This does work best with buttermilk.
3We’re going to add 2/3 cup all-purpose flour and we’ll mix the flour in. once you have that mixed up. I’m going to add just a touch of salt about 1/4 of teaspoon of salt. Mix that in. All right take your pounded pork, put it in your mixture and get your pieces in here well covered. I like to soak these at least 6 hours. 6 hours is very nice. you could do 4 hours but actually the longer the better I think. I’m going to put plastic wrap on the top. So nothing dries out or anything and put this in the refrigerator to give that pork a chance just to really marinate in this. Put this in the refrigerator for six hours after three hours.
4Next I have breading, I crushed up some saltine crackers and let’s get one of these breaded in this mixture. Saltine crackers have plenty of salt in there. We will slide this into our 350 degree oil. Cooked it now about three and a half minutes. we go ahead and slide it out. Allow this to drain for a bit. Now you put anything on your sandwich that you wish. This is typically served with pickles and mustard. Go, it’s mustard on your bun and enjoy.